Monday, 07 November 2011
It's soup weather! It's chili weather. It is DEFINITELY Chicken & Dumplings weather. I've had many version of this American classic and my favorite goes right back to my Mama Jo on Potawatomi Street in Minnesota and the Bisquick box on the kitchen counter. It was so fun to watch her gently drop the batter onto the chicken. I couldn't wait the 20 minutes it took for them to cook and would sneak a spoonful every now and then. Great for a family dinner or having friends over to watch the big game. Make a quick salad and open a bottle of wine. Cheap. Simple. Delicious!
1 1/2 cup milk
1 cup frozen peas and carrots
1 cup cut up (or shredded) cooked chicken (you can even buy a rotisserie chicken at your market...already cooked and seasoned and will be the perfect amount)
1 10 3/4 ounce can cream of mushroom soup
1 cup Bisquick
Paprika
Heat 1 1/2 cup milk, peas and carrots, chicken and soup to boil in a 3 quart saucepan, stirring frequently!
Stir Bisquick mix and 1/2 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do NOT drop directly into liquid!)
Cook uncovered over LOW heat for 10 minutes. Cover and cook 10 more.
Serves four. Two dumplings for each guest. Or if you are eating for one, you get all of 'em! Serve a simple romaine salad, maybe some crusty bread and a nice bottle of a butter Chardonnay. Ahhh...settle into fall with comfort food!
